My Greek mother-in-law “Irene” has perfected this traditional Greek pie over the years and it’s not only a favourite dish at family gatherings but the grand-children hang out for “Yia Yia’s pita”. Kali-orexi!!

Spinach & Cheese Pie

Serves approx 10-12 people

Ingredients

1 quantity of store bought filo pastry
300 gms ricotta
200mls thickened cream
2 cups fresh spinach, rinsed and chopped
4 eggs
2 tablespoons melted butter
Salt & Pepper to season

Method

• Grease a large baking dish (approx 30cm in diameter) with the melted butter
• In a large bowl, combine the ricotta, cream, spinach, 2 eggs, salt & pepper.  Mix until well combined.
• Place 1 sheet of filo pastry on a clean surface and scoop a tablespoon of the cheese mixture and dab randomly onto the filo.
• Roll the pastry into a sausage shape to enclose the filling then starting from one end turn inwards to form a coil.
• Place the coil onto the centre of your baking dish.

• Continue with another sheet of filo dabbing the cheese mixture onto it and form a sausage shape to enclose the filling.  Then place closely around the outside of the coil that’s on your baking tray.
• Continue this process until the baking tray is completely filled.
• Once complete, mix 2 eggs into a bowl and pour all over your ricotta and spinach pie.
• Bake in a preheated oven at 180degree for approx 30-40 minutes or until golden brown.
• Once slightly cooled, cut into triangles and enjoy on it’s own or with a side salad.

What a perfect afternoon treat, packed with delicious apple and sweet sultanas.  Great for lunchboxes or a quick brekky on the go.  These are super delicious, you must try a batch right away!!

Apple, Cinnamon & Sultana Scrolls

Grab yourself a Wholesome Goodness Box to kickstart your healthy week of eating. They’re also a great gift idea for someone following a healthy eating lifestyle. It will take the guess work out of shopping for the ingredients and meal prepping.

These boxes are packed with pantry items that will see you through the week. All food is prepared at our Wholesome Foodstore kitchen and contain no artificial flavours, colours or preservatives and are all Gluten and Refined-Sugar Free.

Items include:

• Chocolate Coconut Bliss ball mix – makes 30
• Gluten-free flour mix – makes 2 loaves
• Superfood breakfast bar mix – makes 16 bars
• Soup in a Jar – 2
• Seed crackers – 500gms
• Raw nut butter – 400gms
• Trail mix – 200gms
• LSA (Linseed, Sunflower & Almond) – 250gms
• Granola – 500gms
• Cake in a Mug – 200gms

2 size available:

Couples Box $89
Family Box $180
(includes delivery to Melbourne Metro)    Buy Now

Included:

• The items as mentioned above
• A spiral bound book of Serving suggestions and recipes to help you prepare the mixes are all included.
• A voucher to spend in our online store for 10% off (for first time purchases)

Green Apple Cinnamon Smoothie Bowl

Ingredients:

1 green Apple

1 ½ cups Coconut milk

1 ½ cups Spinach leaves

¼ cup Protein powder

2 tsps Cinnamon & 1 tsp nutmeg

2 tbs Nut butter

½ cup Ice cubes

Method:

(Blend all of the above ingredients)

Nut crumble

¼ cup almonds, 1 tsp rice malt syrup, 2 tsp coconut oil

cook for 5 mins at 180 deg

Ingredients:

1 frozen banana

1 small avocado

1 cup Almond milk

2/3 cup frozen Raspberries

¼ cup Raw cacao powder

Method:

Blend all ingredients in a high powered blender or 60 sec / Speed 9 in a thermomix

Pour into a breakfast bowl and scatter toasted coconut flakes, goji berries, blueberries, chia seeds, grated dark chocolate and sliced kiwifruit

Ingredients:

½ cup Coconut cream

¼ cup vanilla Protein powder

1 frozen Banana

1 ½ cups Almond milk

¼ cup Cacao powder

¼ cup Almond meal

Method:

(blend all of the above ingredients)

Buckwheat groats (optional) (stir through)

Serving suggestion:  berries, nuts, coconut flakes, cacao nibs

Ingredients:

3 tomatoes, chopped
150 gm yellow cherry tomatoes, chopped
150 gm cherry tomatoes, chopped
1 red capsicum, chopped
1/2 red onion, finely diced
seeds of 1 small pomegranate
1 tablespoon chopped mint

Dressing:
2 crushed garlic cloves
1/2 tsp ground allspice
1/4 tsp ground cumin
3 tsp apple cider vinegar
1 1/2 tbls pomegranate mollasses
3 tbls extra virgin olive oil
salt and pepper

Method:
Combine all the salad ingredients in a bowl and set aside.
Whisk all the salad dressing ingredients together in a small bowl.
Pour the dressing over the salad and mix gently.
Serve with mint and a drizzle of olive oil.

INGREDIENTS

1 cup (180g) white quinoa
2 cups water
1/3 cup rice wine vinegar
2 teaspoons honey
1 small ripe avocado, sliced
1 Lebanese cucumber, sliced lengthwise
2 small cans (190g) pink salmon in springwater, drained
4 teaspoons low fat mayonnaise
4 nori (seaweed) sheets

For serving (optional):
Pickled ginger, sliced
Salt-reduced soy sauce
Wasabi

Note: You will need a bamboo mat or similar to roll your sushi.

Method

1. Rinse quinoa and drain. Add 2 cups of water with the quinoa and soak in a medium pot for 15 minutes.
2. Bring quinoa to boil, then reduce heat, cover and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork.
3. Meanwhile in a small saucepan combine rice wine vinegar and honey over low heat. Remove from heat when honey is dissolved.
4. Pour rice wine vinegar mixture over the quinoa and gently mixed through. Let the quinoa cool to room temperature.
5. Wrap a piece of cling-film over the bamboo rolling mat.
6. Place a sheet of nori on the mat. Using a spoon carefully spread the quinoa evenly over the nori sheet (about 0.5 cm thick). Start from the end closest to you and work outwards until two-thirds of the nori sheet is covered.
7. Place avocado and cucumber lengthwise over the quinoa (work from the side closest to you), followed by salmon and mayonnaise.
8. Roll the mat forward and gently squeeze it as you roll to keep the filling tight. Carefully remove the roll from the mat and using a sharp knife cut into 2 cm thick pieces.
9. Repeat steps 6 to 8 with remaining ingredients.
10. Serve with sliced pickled ginger, reduced-salt soy sauce and wasabi.